Olympic Light Multigrain Loaf

Ingredients

Wholemeal flour	50%	5000 g
Vitason Licht Meergranen (multigrain light) 50% »	50%	5000 g
Crème Maltoson »	4%	400 g
Fresh Yeast	2%	200 g
Water approx.	56%	5600 g

Working method
Kneading	Knead all ingredients into a smooth and well developed dough
Dough temperature	Approx. 26ºC
Bulk proof	Approx. 60 minutes
Scale	Dough pieces approx. 900 gram and rounding
Dough proof	Approx. 60 minutes
Moulding	Mould as a long loaf. Decorate with rye flour an place the dough pieces on a with rice flour preparet inserter Incise as desired
Final proof	Approx. 70 minutes
Baking	Approx. 35-40 minutes at 230ºC with not too much steam